Waldorf salad

From Wikipedia, the free encyclopedia
Waldorf salad
Appetizer
Waldorf Salad
Place of origin:
United States
Region or state:
New York
Creator(s):
Oscar Tschirky
Serving temperature:
Chilled
Main ingredient(s):
Lettuce, apples, celery, walnuts,
Recipes at Wikibooks:
 Waldorf salad
Media at Wikimedia Commons:
  Waldorf salad

A Waldorf salad is a salad traditionally made of fresh apples, celery and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal.[1]

History

The salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel, which came into being with the merger of the Waldorf with the adjacent Astoria Hotel, opened in 1897).[2]

Oscar Tschirky, who was the Waldorf's maître d'hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe. In 1896, Waldorf Salad appeared in The Cook Book by "Oscar of the Waldorf"; the original recipe did not contain nuts, but they had been added by the time the recipe appeared in The Rector Cook Book in 1928. The salad became popular enough that Cole Porter featured it in his 1934 song "You're the Top".

The salad was also popularised by its central role in the plot of the "Waldorf Salad" episode of the British sitcom Fawlty Towers.

Variations

Other ingredients, such as chicken, turkey, grapes, and dried fruit (e.g. dates or raisins) are sometimes added. Updated versions of the salad sometimes change the dressing to a seasoned mayonnaise or a yogurt dressing. A variation known as an Emerald Salad replaces celery with cauliflower. The salad also may include zest of oranges and lemons.

A variation popularized in Belfast's Lunches To Go is made with peanuts. This variation is known as Peadorf Salad.[3]

See also

References

  1. J.Lennard's recipe
  2. "The History of Waldorf Salad". Kitchen Project. Retrieved 2007-09-20. 
  3. Waldorf Salad – Waldorf Salad Recipes. Waldorfsalad.org. Retrieved on 2013-07-26.
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